Grilled Mahi Mahi with Pan-Roasted Corn Salsa
This is a great summer meal when local corn is plentiful, 
but it works well year ’round. The flavors are decidedly
southwestern, but the appeal is universal.
Yield: 2 servings
2 (6 to 7-ounce) mahi mahi fillets
4 ounces of your favorite barbecue sauce
4 ounces butter
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1 cup corn, fresh off the cob or frozen
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
2 teaspoons freshly squeezed lime juice
1/4 cup purchased salsa of your choice
4 cups black beans, cooked or canned
Grill the mahi mahi, basting frequently in barbecue sauce. Meanwhile, sauté the onions, peppers, and corn in the butter until cooked but still a bit crunchy. Season with the cumin, salt, pepper, and lime juice. Add the salsa. Toss to blend, and divide the mixture onto serving plates. Place a mound of the black beans in the center of each plate and top the beans with the mahi mahi fillets.
